This flour is made from an ancient grain called "emmer." Gently ground, the flour gives sweet yeast pastries and cakes a good structure and makes shortcrust pastries fluffy. You can substitute in 10% of the flour to bread dough to make it more flavourful and darker in colour. It tastes wonderfully nutty and is perfect for adding some variety to your baked goods!

Tip: Einkorn can also be used to brew beer, as it contains malt.